Fructose Free Paratha

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(15)

Flaky, golden, and impossibly satisfying, this flatbread is built from just a handful of clean, simple ingredients that make it a natural fit for anyone navigating fructose sensitivities. Whole wheat flour, salt, a touch of oil, and ghee — that's really all it takes, with no hidden sweeteners, fruit-derived additives, or high-fructose pitfalls lurking in the dough. The technique is where the magic happens: a short rest lets the gluten relax, and the fold-and-layer method with softened ghee creates those signature flaky, pull-apart layers that make each bite so irresistible. Cooking on a hot tawa or cast iron skillet gives the outside a beautifully speckled, golden crust while the inside stays tender and soft. The whole process is meditative in the best way — rolling, folding, pressing, and watching each paratha puff up in the pan is genuinely rewarding. Serve them straight from the skillet tucked under a cloth to stay warm, and they're ready to scoop up a curry, wrap around roasted vegetables, or simply be eaten with an extra smear of ghee.

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Ingredients

4 servings

For the dough

2 cups whole wheat flour (atta), plus more for dusting
½ tsp salt
2 tsp neutral oil or ghee
¾ cup warm water, plus more as needed

For layering and cooking

4 tbsp ghee or unsalted butter, softened

Instructions

1
In a large mixing bowl, whisk together the whole wheat flour and salt. Add the oil and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Pour in the warm water gradually, mixing with your hand, until a shaggy dough forms. Knead in the bowl for 6–8 minutes until the dough is smooth, soft, and slightly tacky but not sticky — it should spring back slowly when pressed with a finger. Cover the bowl with a damp cloth and rest for 30 minutes.
2
Divide the rested dough into 8 equal portions and roll each into a smooth ball. On a lightly floured surface, roll one ball into a thin round about 6 inches in diameter.

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